The early morning noodle vendor in Thailand is a familiar sight. He draws people out to buy the first meal of the day and to chat with their neighbors. Noodles of all types play and important roll in Thai cuisine. Egg, rice and mung-bean noodles are the main types used. Pad Thai — or Spicy Thai Noodles — can be made with any of type of noodle. I have called for angel hair pasta in this recipe, because it is easy to find and works well.
Shredded (or matchstick) carrots found in the produce section of the market are dressed with rice wine vinegar for a simple and colorful side dish. Rice vinegar can be found in the Chinese section of the supermarket.
This entire meal takes less than 30 minutes to make. Prepare all of the ingredients before you start to cook. The actual stir-frying takes about 5 minutes.
Helpful Hints:
— Place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.
— If you don’t have rice vinegar, use white vinegar with 2 teaspoons water added.
Countdown:
— Place water for noodles on to boil.
— Prepare all ingredients for both recipes.
— Toss carrots in vinegar to start marinating.
— Stir-fry noodle dish.
Fred Tasker’s wine suggestions: A spicy dish like this works nicely with a slightly sweet white wine like chenin blanc or gewurztraminer.
Entree: Spicy Thai noodles and shrimp (pad Thai)
1/4 pound angel hair pasta
1/2 pound peeled large shrimp
1 tablespoon sugar
1/4 cup ketchup
1 teaspoon ground ginger
2 tablespoons fresh lime juice
1/2 tablespoon canola oil
2 teaspoons minced garlic
2 cups fresh bean sprouts, divided use
1 tablespoon unsalted peanuts
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add angel hair pasta. Cook 5 minutes and drain. Cut shrimp into small pieces, about 1 inch. Mix sugar, ketchup, ground ginger and lime juice together. Heat oil in a wok or skillet. Add garlic and shrimp and toss for 30 seconds. Add pasta, sauce, and 1 1/2-cups bean sprouts. Stir-fry 1 to 2 minutes, tossing ingredients to mix thoroughly. Spoon into serving dish. Sprinkle the top with remaining bean sprouts, peanuts, crushed red pepper and cilantro. Makes 2 servings.
Per serving: 468 calories, (14 percent from fat) 7.4 g fat (0.9 g saturated, 3.5 g monounsaturated), 184 cholesterol, 35.6 g protein, 68.9 g carbohydrates 4.9 g fiber, 158 mg sodium.
Side dish: Shredded carrots
1 1/2 cups shredded carrots
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
Toss carrots with vinegar, sugar; add salt and pepper to taste. Let marinate several minutes while noodle dish is made. Serve with Spicy Thai Noodles. Makes 2 servings.
Per serving: 43 calories (4 percent from fat), 0.2 g fat ( no saturated, no monounsaturated), no cholesterol, 0.8 g protein, 10.1 g carbohydrates 2.3 g fiber, 58 mg sodium.